August 10, 2020
In the bread and pastry world, it’s common for bakeries to use egg fluid to get that dark glow & shiny appearance that many baked products have. Bakeries are now realizing there's far better solutions out there including our staple Boyens Bakeglaze.
Here's some of the benefits:
When using Bakeglaze, only an extremely thin layer needs be applied to the product.
Even more importantly, it can even be diluted with water by up to 40%, making it super economical and still looking superior to eggs.
Wholesale eggs are victim to constant price fluctuations, making it difficult to manage cashflow, and therefore keeping product prices consistent for end consumers - is challenging.
Eggs can often run down and stick to the pan or baking sheet, causing drip marks and burned residue on the product. Bakeglaze helps alleviate this issue and gives you a better and more consistent looking range.
The surface of the baked products becomes a golden dark yellowish color and has a fantastic fresh shine, similar to an egg wash.
The dilution process with water allows the baker to better control the shine and shading on their products easier.
For many people, eggs are an allergen and they pose certain health risks such as Salmonella and other hygiene issues.
Egg is a pasteurised product and the cold chain needs to be strictly adhered to. Another disadvantage is they can often cause nozzle blockages in machinery.
Eliminating eggs from the production process means low-risk-products for consumers, and less enforcement on bakeries coming from different food standard agencies.
Baking trays and machinery are much easier to clean when using Bakeglaze. This saves labour time, extends pan life and saves water & other resources.
Eggs are messy & it’s uncomfortable and unpleasant for employees to be working with them as they stick to all surfaces and machinery.
Bakeglaze has a much longer shelf life than eggs (9 months), meaning easier stock control. It can be stored at room temperature (unopened) and when opened, simply placed inside the refrigerator for up to 7 days.
A key advantage is that Bakeglaze can be applied after the baking process as well as before the baking process, giving the bakery multiple options in the production process.
To try out a free sample of the Boyens Bakeglaze eggwash replacement, please contact us by emailing sales@boyensinternational.com
We are experts in Bakery and here to help. You can ask us for a sample – free of charge.
Head of Sales & Marketing Europe
+49 171 655 1199
m.jankowski@boyensbackservice.de
Will reply within 24hrs
Export Sales Manager
+49 170 524 9943
s.gering@boyensbackservice.de
Will reply within 24hrs
Producers of glazing products, jellies, releasing agents & spraying machinery to bakeries worldwide.